Whisk together the pineapple, reserved rum, pineapple juice, lime juice, honey, chiles, green onion, shallot, ginger, and cilantro in a medium bowl. Whisk the oil into the mixture in a slow, steady stream to form a smooth emulsion. Season to taste with salt and pepper. Makes about 3 cups vinaigrette.

Toss the cabbage mixture with 1 cup or more of the vinaigrette. Cover and refrigerate until ready to serve. Refrigerate leftover vinaigrette for up to 2 weeks.